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Cortez the Killer from West of Pecos
Cortez the Killer from San Francisco's West of Pecos is "a spin on a Manhattan: a tequila Manhattan," bar manager Brent Butler told us. The blend of reposado tequila, Bonal Quinquina, and white creme de cacao lend a surprisingly rich, woody depth to the tequila drink, cut nicely by the tang of lemon oil, courtesy of a flaming rind (a simple lemon twist will work as well). Here are our instructions for how to flame a citrus twist.
Cortez the Killer from West of Pecos
About This Recipe
| Yield: | serves 1 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | mixing glass, cocktail strainer, lighter (optional) |
| This recipe appears in: | 5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco |
Ingredients
- 2 ounces reposado tequila
- 3/4 ounce Bonal Quinquina
- 1/4 ounce white creme de cacao
- Garnish: lemon twist
Procedures
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1
Fill a mixing glass with ice. Add tequila, Bonal, and creme de cacao. Stir until well chilled. Strain into serving glass and serve up; garnish with a lemon twist, flamed if desired.
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